Williamsburg Pumpkin Soup Recipes

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NORWEGIAN PUMPKIN SOUP



Norwegian Pumpkin Soup image

I call my soup Norwegian Pumpkin Soup, but not because it emanates from Norway. It's just that I add to the cooked and blended pumpkin a couple of cupfuls of Norwegian Jarlsberg cheese; if you wish to turn this into Swiss Pumpkin Soup, no geographical sleight of hand is needed. You just use Gruyère. Either way, the sweet nuttiness of the mild, deep-flavored cheese adds depth and tone (and protein) to the pumpkin.

Provided by Nigella Lawson

Categories     one pot, soups and stews, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons vegetable oil
1 medium onion, finely chopped
1/2 teaspoon salt, or more as needed
5 cups 1/2-inch cubed pumpkin, from about 1 1/2 pounds unpeeled pumpkin
1 teaspoon ground mace
4 cups hot homemade or canned vegetable stock
3 cups grated Jarlsberg cheese

Steps:

  • In a wide pan over medium heat, heat oil. Add onion and 1/2 teaspoon salt; sauté until softened, 5 minutes. Add pumpkin and mace, and stir well to coat. Sauté 5 minutes more, stirring to prevent browning.
  • Add hot stock, and bring to a boil. Partly cover with a lid, and simmer until pumpkin is tender, about 15 minutes.
  • Pour soup into a large jug or bowl, and add 2 cups grated cheese. Allow mixture to cool for about 15 minutes. With a blender, purée soup in batches. Return purée to a clean saucepan, and reheat over medium-low heat. Adjust salt to taste, and ladle into four soup bowls. Garnish each bowl with a sprinkling of remaining cheese, and serve.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 15 grams, Sodium 1153 milligrams, Sugar 8 grams, TransFat 0 grams

ROASTED CORN AND PUMPKIN SOUP WITH JUMBO LUMP CRABMEAT AND CRISP MACHE



Roasted Corn and Pumpkin Soup with Jumbo Lump Crabmeat and Crisp Mache image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 ears fresh corn
1/2 pound sliced shallots
1/2 gallon chicken stock
1 pumpkin
2 teaspoons salt
2 tablespoons olive oil
1 clove garlic
2 ounces crabmeat
1 tablespoon sour cream
1 teaspoon black pepper
1 bunch Mache
1 teaspoon cider vinegar
Pumpkin seed oil, to taste

Steps:

  • Shuck corn and cut from the cob. Separate into 2 piles.
  • Heat a saute pan and add 1/2 of the sliced shallots, 1 pile of corn and salt, and pan roast until golden brown. Add 1/2 quart heavy cream. Puree and pass through a sieve, getting corn puree.
  • Saute the second pile of corn in the same manner. Add 1/2 gallon of chicken stock. Put corn stock into a blender and pass through a sieve. Put on low and simmer to reduce.
  • Cut pumpkin in quarters. Rub with oil and garlic. Roast in a preheated 350 degree oven until tender.
  • Remove pumpkin pulp from outer skin and puree.
  • Add roasted pumpkin puree and corn puree to corn stock. Season with salt and pepper.
  • Mix crabmeat with sour cream and divide equal amounts between 4 bowls. Toss mache with cider vinegar and place on top of crabmeat. Lace with soup and garnish with pumpkin seed oil.

WILLIAMSBURG PUMPKIN SOUP



Williamsburg Pumpkin Soup image

Looking for a rich recipe, have't tried this yet, but keeping it here for safe keeping. From Cooks.com

Provided by Lalalark

Categories     Vegetable

Time 50m

Yield 2 1/2 cups, 2 serving(s)

Number Of Ingredients 8

1/4 cup finely chopped onion
4 tablespoons butter
1 (8 ounce) can cream of chicken soup or 1 (8 ounce) can cream of mushroom soup
1 cup canned pumpkin
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 dash pepper
1 (8 ounce) can water (use soup can)

Steps:

  • In saucepan, cook onions in butter until tender.
  • Stir in soup, pumpkin, and seasonings.
  • Gradually add water.
  • Heat; stir occasionally.
  • Garnish with parsley.

Nutrition Facts : Calories 357.6, Fat 30.1, SaturatedFat 16.7, Cholesterol 70.1, Sodium 1786, Carbohydrate 20.4, Fiber 4, Sugar 5.7, Protein 4.5

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